Haunted Black Forest Layer Cake
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- Yield Serves 15
Ingredients
- 2 Chocolate Genoise, 9-inch round cakes
- 3/4 cup Simple Syrup, with kirsch
- Espresso Whipped Cream
- Black Cherry Filling
- Chocolate Ganache
Directions
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To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
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Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
The cake for this recipe came out horrible. It came out more like the texture of a brownie than a light cake. All the flavors of a black forest cake were there, just the texture of the cake ruined it. Don't waste your time or ingredients making the cake.
The cake for this recipe came out horrible. It came out more like the texture of a brownie than a light cake. All the flavors of a black forest cake were there, just the texture of the cake ruined it. Don't waste your time or ingredients making the cake.
This recipe is good, although I think the recipe for the genoise cake could have been edited to include the cocoa, as I missed the addition on the other page, and ended up with plain cake.